Both recipes involve two to three pounds of little potatoes and two tablespoons of minced garlic. My brown-eyed children have two different preferences about how they combine.
Preheat the oven to 400 degrees.
Put the potatoes in a 13 x 9 baking pan. If the biggest ones are close to twice the size of the smallest, cut them in half.
Combine the two tablespoons of garlic with three tablespoons of olive oil, and drizzle over the potatoes.
Roast for twenty minutes and then start checking with a fork. When they feel like they'll taste good, they will.
Put the potatoes in a big pot with enough water to cover them by an inch. Bring to a boil then lower the heat and cover.
Cook for ten minutes and then start checking with a fork. When they feel like they'll taste good, they will be.
Drain the potatoes and put them in a serving bowl.
In a small pan, melt three tablespoons of butter.
Add the two tablespoons of garlic and stir over the heat until you smell the garlic and it looks a bit browner than when it went in.
Pur over the potatoes and stir.